Badridzhani Nigvsit Fried Eggplant with Walnut Sauce

Ingredients

• 1 cup toasted walnuts
• 1⁄3 cup packed cilantro leaves
• 1⁄4 cup packed basil leaves
• 1⁄4 cup packed parsley leaves
• 1 tsp. ground fenugreek
• 1⁄2 tsp. hot paprika
• 1⁄4 tsp. ground turmeric
• 1 tbsp. red wine vinegar
• 1 clove garlic, minced
• 1⁄2 small yellow onion, roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 1⁄2 cups canola oil
• 4 small Japanese eggplant, trimmed and sliced lengthwise 1/2″ thick
• 1⁄2 small red onion, thinly sliced crosswise into rings

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